Japanese Spinach Salad with Sesame Dressing (Horenso Gomaae) ほうれん草の胡麻和え #vegetarian #healthy

Gomae (or Gomaae) is one of those dishes that my family prefers to arrange when eating at Japanese cafés. Gomae is a Japanese style spinach plate of mixed greens that is dressed with a sesame dressing. There is this one everything you-can-eat eatery we used to go to a ton and we would arrange and expend numerous servings of this dish. The dish is sufficient for us to arrange on various occasions and sound enough for us to expend virtuous! Along these lines, I concluded that I would endeavor to re-make this extraordinary dish.

Shockingly, this dish is very simple to make. Subsequent to heating up the spinach and cutting it into parts, the spinach is added to a delectable dressing produced using squashed toasted sesame seeds, mirin, purpose and sugar. I was amazed at how comparative the taste was to the one we would arrange at Japanese eatery. I was very satisfied and there were no left-overs as it was expended very quickly. What I like about this dish is that it's so solid, veggie lover and simple to make. It's additionally delicious and unique in relation to the run of the mill servings of mixed greens we eat. I will make this again and again!

Whitened spinach wearing an appetizing nutty sesame sauce, this Japanese Spinach Salad with Sesame Dressing (Spinach Gomaae) is a solid veggie side dish that goes well with all the fixings.

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INGREDIENTS

• 1 bunch spinach (1 bunch = 1/2 lb = 220 g)
• pinch salt (kosher or sea salt; use half if using table salt)
• Sesame Sauce
• 3 Tbsp white sesame seeds (roasted/toasted)
• 1 ½ Tbsp soy sauce
• 1 Tbsp sugar
• ½ tsp sake
• ½ tsp mirin

INSTRUCTIONS

1. Gather all the ingredients.
2. [Optional] For the sesame sauce, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
3. Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for some texture.
4. Add 1 ½ Tbsp. soy sauce, 1 Tbsp. sugar, ½ tsp. sake, ½ tsp. mirin to the ground sesame seeds and mix all together.
5. Put lightly salted water in a large pot and bring to boil. Once boiling, add the spinach from stem side (takes longer to cook) and cook for 30-45 seconds.
6. Remove the spinach from the water and soak in iced water to stop cooking with remaining heat. Alternatively, drain and run the spinach under cold running water until cool. Collect the spinach and squeeze water out.
7. Cut the spinach into 1-2” (2.5-5 cm) lengths and put in a medium bowl.
8. Add the sesame sauce and toss all together. Serve at room temperature or chilled. You can keep in the refrigerator for 2-3 days or freezer for 2-4 weeks.

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